It’s an exciting time in the beverage business with all kinds of unique bars popping up. You’ll find bars hidden away in bars, bars in ramen restaurants and even bars in the back of barber shops. There are spots dedicated to rum, to agave spirits, to sherry, and to cocktails from the 1970s. Thanks to all the bartenders and chefs who helped in the selection of the F.E.D. 50 Places to Drink in 2014.

This Old Port craft cocktail bar is new to the Portland nightlife scene. Bartender and owner Andrew Volk worked at Clyde Common in Portland, OR. Volk says his cocktails are “seasonally changing and spanning from pre-prohibition drinks to recipes sourced from some of our favorite bars.” They also have a Scandinavian-influenced food menu with oysters, deviled smoked trout, open-faced peekytoe crab sandwiches and cured meats from Olympic Provisions.

Note: the numbering scheme does not represent a rank and is purely there for a reference.

Northeast | Boston, MA

The Hawthorne in Boston

Photograph courtesy of The Hawthorne

The Hawthorne

“Whenever I want to feel swankier/classier/cooler than I am, I sneak into the Hawthorne for a seat in one of their enormous armchairs and a tour through one of the most thoughtful cocktail programs,” says sommelier Lauren Friel of Oleana. “A night here is always an education for me in the way learning to fish from your grandfather feels like the knowledge of a craft being passed on, in a really intimate, special way. There's a romance about this place that's unique and lovely; it feels special to be served a drink here.” Owner Jackson Cannon describes the back room as feeling “like your rich friend's living room. There are no televisions, but a residential motif with comfortable couches.”

Barman Brother Cleve passes along this new spinoff from the Hungry Mother folks. It’s got all the elements of a beloved Southern dive bar from the neon signage to the pool table to the pickled eggs and beer nuts on the food menu to Budweiser on the drink menu. You’ll also find imported and craft beers, as well as made-to-order cocktails.

Located in Kingston's Historic District, owners Jenny Vis and Paul Maloney took over a space in a former 1880s sewing machine factory. Recommended by Chris Gallagher, the craftsman who makes the one of a kind PUG! cocktail muddlers, he says, “Their focus is well-crafted cocktails in a space that is inviting and low key. I love the neighborhood bar feel about the place, with the bonus of exceptional drinks and great bar food.”

“You’ll see a lot of fashionable people drinking expensive booze here,” says bartender Al Sotack (formerly of Franklin Mortgage & Investment Company). “It’s a cocktail bar and it’s very casual. It’s owned by Phoebe Esmon & Christian Gaal. Phoebe is the president of the United States Bartenders’ Guild here and they’ve been in the game for a really long time. They have good drinks, it’s darkly lit with a cool aesthetic.”

Opened by bar manager Adam Bernbach of Proof and Estadio, it’s located downstairs from the newly opened Doi Moi. Bernbach says that they are focusing on executing both classic cocktails and somewhat lesser known cocktails, as well as originals. Their goal is to create a non-snobbish, non-pretentious environment.

Hogo means ‘high taste’ a patois version of the French word hâut-gout. Bartender Derek Brown calls his brother Tom’s bar “adult tiki with abundant rum.” The menu also features tequila, mezcal and pisco. There is a dine-in kitchen helmed by a group of rotating chefs. Derek recommends ordering Tom's Rum Punch.

Inspired by sherry bars like La Venencia in Madrid, barman Derek Brown opened Mockingbird Hill. “We might love sherry, but we didn't want to create a Disney-version of Southern Spain replete with bull statues and flamenco fans. For us, we thought of all the international visitors in the South, like Hemingway or even Joe Strummer of the Clash. We bring elements of that in. Actually, we play punk music. It's about creating a fun atmosphere and demystifying sherry.”

The California surfer bar comes to Louisville. Bartender Brooks Reitz of Jack Rudy Cocktail Co. recommends visiting this tiki bar that serves fresh-made Mexican food, “It’s from the same talented crew that brought Silver Dollar to Louisville. El Camino is a smart combination of Mexican grub and a cocktail program heavy with rum and tequila. A good vibe, good tunes, and old surfing videos on the wall.”

Owned by chef Ashley Christensen of Poole’s Downtown Diner, the drinks at this cocktail den were designed by Karin Stanley of Dutch Kills and Little Branch in New York City. Try one of their carbonated premixed cocktails.

Chefs Kim Floresca and Daniel Ryan of [One] Restaurant pass along this recommendation for the bourbon selection. You’ll find classic cocktails with modern twists featuring over 300 distilled spirits to pick from. They also have wines by the glass or the bottle and if you prefer beer, they have 12 various styles on draft.

Expect to bump into a lot of industry folk here. Low on attitude and high on well-made drinks that are named after literary icons like Charles Bukowski. Bartender Matt Tocco of Pinewood Social and formerly of The Patterson House says, “This is more of a hangout kind of place. They’re doing a lot of unique things like carbonating drinks and making their own syrups.” Chef Sean Brock of Husk Nashville likes it because “it has a dive bar feel with creative well-made cocktails.” Chef Philip Krajeck of Rolf and Daughters calls the environment “rambunctious, not a quiet spot.”

“This is part of the new wave of dive bars,” says chef Sean Brock of Husk Nashville of this bar, restaurant and music venue rolled into one. “It’s tasteful, operated by young kids, a cool patio outside, the perfect place to go for a glass of whiskey with ice in it.”

Recommended by bartender Brooks Reitz of Jack Rudy Cocktail Co. for its retro social club vibe. “It reminds me of a Southern version of the Ace Hotel lobby in NYC. Throughout the day, creatives of Nashville arrive for drinking in all its forms - a coffee bar from Crema (try the coffee cocktail Easy Like Sunday Morning) and killer cocktails from the former bar manager of Rolf & Daughters, Matt Tocco. When the mood strikes, beer and bowling is in the next room.”

From the owners of The Ravenous Pig, chef James Petrakis wanted to create a Southern public house with a Florida twist. He offers craft beers brewed on-site, fresh-shucked oysters and lots of local seafood. He calls his pub “boisterous.”

Slated to open in February by bartender Brooks Reitz, formerly of The Ordinary and FIG and founder of Jack Rudy Cocktail Co. He says “you can expect cheap beer, expensive champagne, bottled sodas, wine on tap and in bottles, and on the food front, fried chicken, char-grilled oysters, and lots of seafood.” The bar is in a renovated auto paint and body shop called Leon’s.

698 King Street, Charleston, SC 29403

ProtoTiki Cocktails at Cane & Table

Photograph courtesy of Cane & Table | Photo Credit: Kevin O’Mara

South | New Orleans, LA

Cane & Table

Neal Bodenheimer, the owner of Cure and Bellocq, loved this hidden spot so much that he bought the bar. His first iteration was an Eastern European theme which has now been replaced with tiki drinks and a rum-centric Caribbean-inspired menu.

“Bottle for bottle, seat for seat, one of the finest bars in Chicago, or anywhere for that matter,” notes Benjamin Schiller (The Berkshire Room) of this bar, gallery, record label, and music venue. They have live music and DJs seven nights a week. Bartender Mike Ryan of Sable Kitchen & Bar is also a fan of the cocktails here, which are a combination of classic, original and seasonal.

Barman Chris Bostick, who made a name for himself at The Varnish in Los Angeles, will be opening up this Rainey Street cocktail destination with its own in-house ice program. Star bartender Bobby Heugel, who owns several Houston bars, calls Bostick one of the best bartenders in the country.

Bridget Dunlap, who is credited with the Rainey Street revival, will be opening her 6th property. It’s an 8,000 square foot bar created with stacked shipping containers. In addition to cocktails, there will be a Thai food truck called Thaitanium with food from chef Andrew Francisco of Mettle.

A mezcaleria from bartenders Alba Huerta and Bobby Heugel (Anvil, Hay Merchant, Underbelly) with a focus on agave spirits. Heugel says, “We pay tribute to the amazing and fascinating culture in Mexico that includes ingredients and methods for different beverages and spirits.” To go with your tequila or mezcal, they serve tamales made in-house every day.

310 Main Street, Houston, TX 77002

T: 713.226.7770

Captain Foxheart’s

Look for bartender Justin Burrows behind the 50-foot wooden bar. “No fuss and or excess,” says Bobby Heugel about this downtown cocktail bar unburdened by any pretentiousness. He describes the drinks here as “straight-forward.”

308 Main Street, Floor 2, Houston, TX 77002

Capitol Cider

Photograph courtesy of Capitol Cider

West | Seattle, WA

Capitol Cider

Bartender Kate Perry of Rumba picks this unique spot. “I really enjoy drinking cider, especially here in Washington where there is such a variety of it. I like the geeky Spanish ciders, they're yeasty and vinegary and delicious. They also have a great wine list as well and a lot of good beer on draft.” In addition, they have cocktails and hearty tavern food like fish & chips, roasted chicken, and venison and rabbit sausage.

Bartender Kate Perry describes her rum bar as “a melange of Cuban-era classic cocktails, spins-offs of cocktail standards, punches, tiki-style and house cocktails.” They also recently released an updated menu with a sizable daiquiri section and some new swizzles.

This is a bar, a restaurant and a distillery with two Seattle locations. Aside from cocktails, you can also get burgers, sandwiches, salads and brunch. Bartender Kate Perry of Rumba calls their Gun Club Gin “seriously delicious.” She also notes that their Barrel Aged Sun Rum is “fantastic on its own or mixed in cocktails.” They also make Hedge Trimmer gin, UNXLD vodka, and a white rum.

Bartender and owner of Portland’s Teardrop Lounge, Daniel Shoemaker gives bartender Blair Reynolds credit for “bringing the Tiki renaissance to our little haven - complete with embedded mythologies, a coveted r(h)um collection, and thundering waterfall on entry. Tiki is nothing without the spirit behind the culture, and no one embraces that in the Pacific Northwest with the same gusto.”

Bar star Bobby Heugel says he’s really excited about this new cocktail bar soon to open in the former Tokyo GoGo space in the Mission. It’s a collaboration between Erik Reichborn-Kjennerud (owner of Dalva and Dalva Hideout), Ryan Fitzgerald (former Beretta bar manager and Del Maguey Mezcal brand ambassador), and Todd Smith (bartender at Dalva Hideout, distributor rep with Pacific Edge, founding Bourbon & Branch bartender). Expect to see a range of cocktails and small plate dishes.

3174 16th Street, San Francisco, CA 94103

Trick Dog

Photograph courtesy of Trick Dog

Trick Dog

The bar that originally became known for their cocktails named after Pantone colors has just debuted a new menu revolving around astrology. The power team behind the bar, Bon Vivants’ Josh Harris, Scott Baird and Jason Henton, have a goal to create a really good neighborhood bar focused on ingredients and without snobby bartenders.

This is a small Oakland bar dedicated to craft cocktails and house-cured meats by Alexeis Filipello, who owned the San Francisco bar House of Shields. Bartender Kayoko Akabori and owner of Umami Mart calls it “a bar bar.” Aside from their salami, prosciutto and sausages, they are also known for their made-to-order grilled cheese sandwiches.

Opened by three Chez Panisse ex-pats, this Japanese restaurant offers the best of both worlds -- great cocktails and ramen all in one spot. Trick Dog’s Scott Baird and Umami Mart’s Kayoko Akabori both recommend coming here for the drinks, as well as the food. The long spirits list features everything from mezcal to amari to Chartreuse. Kayoko credits bartender Chris Lane (Heaven’s Dog, Wo Hing, Tradition) for “turning the game around here.”

We love this quirky recommendation from chef David LeFevre of M.B. Post. Get a haircut and a cocktail at the bar hidden inside of a barber shop. If we’re going with haircut metaphors, this is like the mullet -- business in the front and party in the back.

Located across from Paramount Studios and recommended by bartender Derrick Bass of Willie Jane, this is a Parisian-themed cocktail bar and salon de champagne with a marble bar, a fireplace, a trolly car and hanging chandeliers. The cocktail menu is by François Vera, who worked at Cole’s, Harvard and Stone and Chateau Marmot.

In the back of Harvard & Stone, this is where you’ll find lots of industry people, like chef Ricardo Zarate (Picca, Mo-Chica, Paiche), getting a nightcap. Bartender Nick Meyer of Sotto comes here after his shift, while he’s waiting for after hour spots to open. It’s named R & D for the research and development they do in this ‘test kitchen’ and their menu has about five cocktails on the list.

This is a small, dimly-lit cocktail bar modeled after a 1920s speakeasy with a no photography rule. Bartender Noah Ellis of Red Medicine calls owners Sean Macpherson and Jared Meisler, who also own El Carmen, “the masters of the environment. At all of their bars, the rooms are great. You walk in and you’re immediately comfortable; it feels great.”

“This is a speakeasy-style cocktail bar,” says bartender Erick Castro of Polite Provisions about this bar in the back of the restaurant Neighborhood. “Sit at the bar in front of Anthony Schmidt, one of my favorite bartenders in the country.” To get in, just look for the beer barrels which disguise the door. Inside you'll find gold skulls on the walls and lots of neon lighting.

This is the cocktail bar version of a golden era Main Street drugstore and pharmacy. The soda fountain drinks are spiked with spirits, house-made bitters, tonics, sodas, and syrups. “We’re actually reverse-engineering sodas and then spike them to create our own custom cocktails on draft,” says owner and barman Erick Castro (Bourbon and Branch, The Rickhouse). “Our standouts are a number of dessert cocktails, nonalcoholic house-made sodas, classics like egg creams, craft punch bowls, as well as beer cocktails developed in partnership with some of San Diego’s nationally renowned local brewers.”

If you ever visited Milk & Honey when it was on the Lower East Side, then you know the space where Attaboy is located. Two of their barmen, Sam Ross and Michael McIlroy, took over the location. You don’t need a secret password or phone number to get in, just show up. It’s all about being accessible and friendly and a few nights a week, you’ll find Dan Greenbaum, formerly of The Beagle, behind the stick here. Bartender Theo Lieberman of Milk & Honey calls it “relaxed.” Michael Klein of Estela says, “They still make the same great drinks and now you don’t need a reservation to get in.”

134 Eldridge Street, New York, NY 10002

The Golden Cadillc

Photograph courtesy of Golden Cadillac | Photo Credit: Daniel Krieger

Golden Cadillac

The theme of this cocktail bar harkens back to a time when the East Village was filled with junkies and polyester Huckapoo shirts and bell bottoms were high fashion. It was also a time when the cocktail of choice was a Harvey Wallbanger or a Tequila Sunrise. The '70s vibe is an homage to that era, as well as places like the recently closed Lenox Lounge in Harlem. Open late, until 4am on weekends, you’ll find retro cocktails on the list which are made with updated ingredients. The Wallflower’s Xavier Herit likes the “seventies decorations, the friendly vibe and the large picture windows that face the street.”

Pouring Ribbons bartender Joaquín Simó (who was named Bartender of the Year in 2012) picks this Cobble Hill newcomer as one of his favorite bars. “Toby Cecchini (former owner of Passerby, which was the coolest bar in NYC during its run) opened a gorgeous bar in a meticulously restored diner with Art Deco flourishes. Unpretentious, comfortable and manned by expert bartenders, this bar deserves to be on everyone's short list.”

This is a small bar located inside of the New York Distilling Company, which produces Dorothy Parker and Perry’s Tot gin. The cocktail list isn’t limited to their own products. Pouring Ribbons’ Toby Maloney describes it as both “a cocktail bar and kind of a dive bar.” He also notes, “It smells like a distillery, because it’s in a distillery. You can order your impeccable martini and turn around and see the alembic still that the gin was made in. Talk about local drinking when you’re actually drinking something that’s made 20 feet from where you are sitting. That’s pretty cool.”

This second floor craft cocktail bar in downtown Asheville began an adjunct waiting area for the popular restaurant called Table. The bar took off and became a destination in its own right. Drink seasonal cocktails made with small batch spirits, as well as barrel-aged drinks. They also have local beers on tap and an Old World wine list which includes Lambrusco and Txakolina. Chef Katie Button of Cúrate loves to come here. “It’s a great cocktail bar with fantastic house-made charcuterie. My favorite cocktail is the barrel-aged Negroni. For a bite to eat, don't miss the pastrami and the 10 day Lomo (cured pork loin) when they are on the menu.”

Not too long ago, there wasn’t much happening in this sleepy West Coast Florida town overlooking Tampa Bay. The population was elderly and the streets rolled up right after the early bird specials. With the renaissance happening here, you can now find craft cocktail bars like this one with antler-shaped chandeliers, exposed brick walls and a chalkboard menu. On Wednesdays and Sundays, they feature live music. Chef Zack Gross of Z Grille says the cocktails here are “awesome.”

“Hidden in plain sight behind Victory Sandwich Bar. This is a great bar in its own right,” compliments bartender Brooks Reitz of Jack Rudy Cocktail Co. “Paper Plane is the product of the intelligent, talented barman Paul Calvert. His drinks - bright and dry - are just what I want to drink, and the room is beautifully designed to pass the hours under the warm glow of kind lighting.” The cocktails here are more creative than classic and the craft food menu goes well beyond the usual bar fare.

What began as a pop-up bar inside of the Freehand hotel, has become one of the best cocktail destinations in Miami. They’re plucking herbs from their garden for their handcrafted drinks made with elixirs, syrups, and infusions. “They really emphasize the farm-to-garden approach,” says bartender Trevor Alberts from The Raleigh’s Martini Bar. Julio Cabrera of The Regent Cocktail Club loves the courtyard with ping pong tables, bocce ball and a tropical vibe. “The atmosphere is unbeatable. It’s the best place to chill out and relax.” Bartender Ramsey Pimentel (Ritz-Carlton, Porcao Farm-to-Grill) agrees that, “you feel like you’re in the Keys.”

“A true locals place with a tricked-out cocktail program and one of the only accounts in Miami with a Kold Draft and Scotsman pellet ice machine,” recommends bartender Trevor Alberts of The Raleigh’s Martini Bar. “You can get a shot and a beer and watch football out in the courtyard on an 80-foot screen or come inside and have great drinks.”

“They have a star team of bartenders,” says barman Gabe Orta of Broken Shaker. Michael’s Genuine Food and Drink beverage director Ryan Goodspeed recommends visiting on Wednesdays to see Julio Cabrera for Havana Nights. “You’ll be playing dominoes and drinking Cuban-style drinks,” says Goodspeed. The cocktails change daily and all are made with proper ice formations.

Chef Jonathon Sawyer puts this Cleveland wine bar on his list because it’s where he loves to drink. “Erich Lasher is the owner and proprietor extraordinaire and has put together a really good list. He has the same addiction that I have when it comes to wine -- all things Hermitage. As much as I love Burgundy, I really love Northern Rhone.”

Chefs Richard Gras of Oak and Eddy Thretipthuangsin of Pakpao Thai are fans of this gastropub for the excellent beer selection. The list is curated by beer director Matt Quenette, who is a certified cicerone (the beer equivalent to a sommelier). They have 40 draught beers, two live ales and over 85 bottles, as well as a full bar.

Chef Matt McCallister of FT33 loves this contemporary cocktail bar with an unpretentious atmosphere. The menu features classics like the Last Word and newer cocktails like Blood and Sand with blended whisky, Cherry Heering, and Italian vermouth.